I invented a completely new recipe for you based on my favorite way to make cookies/biscuits based on my no recipe cooking philosophy. I wrote The No Recipe Cookbook to encourage people who relied on takeaway to develop a simple repertoire of meals without the need to follow a recipe, allowing ingredients to be varied. Homecooking saves money, is healthier, and saves time with my anti-fancy cooking methods and shop-once-a-fortnight meal planning.
If adding nuts to the mixture, roast them first for 5 minutes in a low oven, approximately 160℃/350℉.
Option: Instead of adding salt to the mixture, sprinkle sparingly with sea salt on top.
Sam’s Tahini Cookies
Servings
24 Servings
Ingredients
- 100 g ½ cup salt-free butter
- 100 g ½ cup tahini
- 100 g ½ cup caster sugar or granulated sugar
- 100 g ½ cup confectioners’ sugar
- 40 g 2 tablespoons honey
- 80 g ½ cup all-purpose flour
- 80 g ¾ cup cornstarch
- 40 g ¼ cup almond meal
- 1 teaspoon ground cardamom
- ½ teaspoon baking powder
- ¼ teaspoon salt or use sea salt sprinkled on top
- 60 g ⅓ cup pistachios
- 60 g ¼ cup slivered almonds
Instructions
- Preheat oven to 175℃/350℉. Line sheet pan with parchment paper.
- In a large bowl with a hand mixer beat butter, tahini, and sugars together well.
- Add honey, flour, cornstarch, almond meal, cardamom, baking powder and salt; mix to combine.
- Add nuts to the mixture or use to decorate.
- Roll teaspoonfuls of the mixture, and press flat onto a baking tray lined with baking paper.
- Bake for 12 minutes until cookies are ready.
- Note: the gram measurements do no
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